If you like poppy seed, then you will love this low-carb poppy seed cake. It looks delicious and is very easy to make. It can even has its place on the Christmas festive table.

Ingredients of the dough:

●280 g lukewarm plant-based milk

●15 g freshly squeezed lemon juice

●80 g honey

●1 egg, size “L”

●70 g melted margarine

●350 g kate’s low carb mix sordough bread mix flour mix

Filling:

●120 g plant-based milk

●150 g erythritol

●500 g ground poppyseed

●50 g glutenfree breadcrumbs 

●3 tbsp plum jam

●lemon zest of half a lemon

Filling:

●Measure the milk and the sweetener into a saucepan, add the lemon zest and bring the mixture to a boil. Add the poppyseeds and the breadcrumbs and continue boiling. Remove it from the stove, stir  the plum jam into it and leave it to cool.

Dough:

●With the help of a fork, stir the lukewarm milk, the lemon juice, the honey, the melted margarine and the eggs together. Add the flour mix to it and knead an elastic dough.

●Leave it to rest for about 10 minutes at room temperature.

●Roll out the dough on a surface sprinkled with rice flour, then divide it into two equal pieces.

●Roll out the two pieces of the dough, each into a 2mm-thick-rectangle. Spread the poppyseed filling on them, roll them up lengthwise and braid them together loosely.

●Place them into a loaf pan lined with parchment paper and brush the top with the mixture of beaten egg and milk.

●Bake it in an oven preheated to 180°C for about 45 mins.